Nem Phùng with a Twist

Ingredients

• 200g (7 oz) ground pork 200g (7 oz) ground pork
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 1 carrot, julienned 1 carrot, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 12 spring roll wrappers 12 spring roll wrappers
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh cilantro and mint leaves, for garnish Fresh cilantro and mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ground pork, shrimp, carrot, bean sprouts, bell pepper, garlic, ginger, fish sauce, soy sauce, oyster sauce, sugar, black pepper, and sesame oil. Mix well to ensure all the ingredients are evenly incorporated.
2. 2.
   Take a spring roll wrapper and place it on a clean surface. Spoon about 2 tablespoons of the filling onto the lower third of the wrapper.
3. 3.
   Fold the sides of the wrapper over the filling, then roll it up tightly, sealing the edges with a bit of water.
4. 4.
   Repeat the process with the remaining wrappers and filling.
5. 5.
   Heat vegetable oil in a deep pan or pot over medium heat. Once the oil is hot, carefully add the spring rolls in batches and fry until golden brown and crispy, about 3-4 minutes per side.
6. 6.
   Remove the spring rolls from the oil and drain them on a paper towel-lined plate.
7. 7.
   Garnish with fresh cilantro and mint leaves before serving.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the recipe to remove any grit or impurities.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is hot enough before frying the spring rolls.
• Serve the spring rolls immediately after frying to enjoy them at their best.
• If you prefer a vegetarian version, you can substitute the pork and shrimp with tofu or mushrooms.

Serving advice

Serve the Nem Phùng with a side of fresh lettuce leaves, herbs, and a dipping sauce such as nuoc cham or sweet chili sauce. Allow your guests to wrap the spring rolls in the lettuce leaves and herbs, creating a refreshing and interactive dining experience.

Presentation advice

Arrange the Nem Phùng on a platter, garnished with fresh cilantro and mint leaves. The vibrant colors of the spring rolls, along with the green herbs, will create an appealing visual presentation.